Fall is finally here, and with the cold weather comes the best time for BAKING!

So to start the season off right, last night I made Pumpkin Bread!

For the recipe, I used the Official Libby’s Pumpkin Bread recipe, with a few minor alterations…


  • 3 cups sugar
  • 1 cup vegetable oil (feel free to replace with applesauce for lowfat version.)
  • 4 eggs, lightly beaten  (replace with 2 mashed bananas for vegan version)
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour (I used whole wheat flour)
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 tsp ground ginger
  • ***NOTE:  For the above spices, I used 3 1/2 tsp pumpkin pie spice***
  • 2/3 cup water
  • 1 tsp vanilla
  • zest and juice of 1 orange
  • ***OPTIONAL***   assorted nuts for sprinkling
  • ***OPTIONAL***   1 cup chopped walnuts


Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water/orange juice into wet mixture, alternating. Divide batter between two loaf pans. Top with nuts if desired.  Bake for ~1.5 hours, or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.